Stewed beef with white radish(bai luo bo bao niu rou )

Stewed beef with white radish

Introduction:

Since ancient times, there has been a saying that "if you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription". Because of its high nutritional value and simple ingredients, it has become one of the most popular family dishes in winter, especially in northern China. Winter beef can warm the stomach. At the same time, beef can nourish the spleen and stomach, strengthen muscles and bones, remove phlegm and wind, quench thirst and stop salivation. It is suitable for people with hidden middle Qi, shortness of breath, body deficiency, weakness of muscles and bones, anemia and long illness, and yellow and dizzy face. It is a nourishing soup to dispel cold and warm the body in winter. "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel radish and cut into pieces, cut beef into pieces.

Step 3: open the water in the pot, add the beef, blanch and wash it.

Step 4: add appropriate amount of water into the casserole and add seasoning.

Step 5: add the blanched beef.

Step 6: add cooking wine.

Step 7: add the curry powder.

Step 8: bring to a boil over high heat, cover over low heat and simmer for 60 minutes.

Step 9: then remove the seasoning.

Step 10: put in the radish and continue to cook until the end.

Step 11: turn the radish transparent and add salt.

Step 12: add pepper and chicken essence.

Step 13: Sprinkle garlic sprouts and turn off the fire.

Materials required:

Beef: 250g

White radish: 350g

Garlic sprouts: 1

Scallion: right amount

Ginger: right amount

Big material: 3

Tangerine peel: 2G

Cooking wine: 20g

Salt: right amount

Pepper: 3 G

Curry powder: 3 G

Chicken essence: a little

Chinese prickly ash: 30

Note: beef blanching in the soup taste better, the soup is clearer, can add some tangerine peel, beef is easier to be cooked rotten, the soup is more fresh and tender.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Bao Niu Rou